Finnish Stuffed Pastry

Makes 8 appertizers

The puff pastry is easy to do, with three stuffing variations, the salmon filling is a family favorite.

Marilyn

Puff Pastry Ingredients

4 cups all-purpose flour

1 lb firm butter 

1 cup sour cream 

Instructions 

Cut flour and butter with pastry cutter until crumbly. Add sour cream and combined until the mixture comes together. Shape dough and refrigerate minimum 20 minutes. Keep in the fridge up to a week. Place dough on cutting board. Add filling, fold edges of the puff pastry, brush with beaten egg. Turn over on cookie sheet lined with parchment paper. Bake in preheated oven at 400° until golden brown, approximately 20 minutes. 

Seafood Filling

1/2 cup of rice cooked in one cup of water and one packet of Oxo chicken bouillon mix 2 hard boiled eggs, chopped 

1/4 cup leeks or green onions, chopped

1 can, 4 oz, crab meat

1 can, 4 oz, salad shrimp

Fresh or frozen Dill to your liking

Salt, pepper to taste

Thyme to your liking

Moisten with mayonnaise or sour cream to hold the filling together.

Red Salmon Filling

1/2 cup of rice cooked in one cup of water and one packet of Oxo chicken bouillon mix

2 cans, 213 grams each, red salmon

1/2 cup leeks or green onions, chopped

Salt and pepper to taste

Moisten with pickle juice and mayonnaise to hold the filling together.

Ground Beef Filling

1 lb ground beef

1/2  cup onions, chopped

Brown beef and onions together until fully cooked.

1/2 cup of rice cooked in one cup of water and one Oxo beef packet

2 hard boiled eggs, chopped

Salt and pepper to taste 

Moisten with mustard and mayonnaise to hold the filling together.